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Brown stew chicken (poulet mijoté brun): recipe illustration
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Brown stew chicken (poulet mijoté brun)

Chicken pieces browned and then simmered in a brown sauce, lightly sweet and flavoured with thyme, onion and ketchup. It's a simple, tasty family dish and very popular in Jamaica.

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Ingredients

Ingredients

Spices & seasoning

On the side

Instructions

  1. Wash the chicken, pat it dry and season it with salt, pepper and curry powder.
  2. Caramelise the brown sugar with the oil in a saucepan over medium heat until golden brown, taking care not to burn it.
  3. Add the chicken pieces and brown them for 8 minutes, turning them over.
  4. Add the sliced onion, garlic, thyme, soy sauce, ketchup and the whole pepper, then stir for 2 minutes.
  5. Pour in the water, cover and simmer gently for 35 minutes, until the chicken is cooked through and the sauce has reduced.
  6. Remove the pepper and thyme, then serve hot with rice.

Variations and tips

No added sugar version. Replace the brown sugar with a spoonful of honey or simply a little extra ketchup.

Oven version. Brown the chicken in a pan, then transfer it to a covered dish at 180 °C for 45 minutes with the sauce.

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Original Ecomely recipe.